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Roast capsicum with oregano & anchovies Roast capsicum with oregano & anchovies
 

Delicious & Healthy Recipes

Roast capsicum with oregano & anchovies

Roast Capsicum with Oregano & Anchovies
Sweet roasted capsicum paired with fragrant oregano and savoury anchovies, creating a bold, Mediterranean-inspired dish full of rich, umami flavor. Perfect as a side, starter, or antipasto.

Ingredients

Ingredients (8 servings):

5 red capsicums (bell peppers), quartered, deseeded

5 yellow capsicums (bell peppers), quartered, deseeded

125ml (½ cup) extra virgin olive oil

¼ cup loosely packed fresh oregano leaves

4 anchovies fillets, roughly chopped

3 garlic cloves, thinly sliced

1 tablespoon capers, drained, roughly chopped

Instructions

Method:

Preheat a grill on high.

Place the capsicum pieces, skin-side up, under preheated grill and cook for 8-10 minutes or until charred and blistered.

Transfer to a heatproof bowl, cover with a plate or foil and set aside for 10 minutes (this helps lift the skin).

Peel the skin from the capsicum pieces and cut the flesh into 1cm-thick slices.

Place the capsicum slices, oil, oregano, anchovies, garlic and capers in a large serving bowl. Gently toss until combined.

Transfer to an airtight container and place in the fridge for 1 hour to develop the flavours.

December 16, 2021